Skimmed Pork Dumplings:

Main Ingredients: 1 pork tenderloin, 1 green bell pepper, half an onion, half a carrot.

Accessories: Vegetable oil moderate, soy sauce (marinade) 1 spoon, cooking wine (marinade) 1 spoon, salt (marinade) 1 spoon, cornstarch (hanging paste) 2 tablespoons, egg (hanging paste) 1, soy sauce (seasoning bowl juice) 1 spoon.

1 tbsp vinegar, ? tbsp sugar, ? tbsp dark soy sauce, 1 tbsp cornstarch, ? tbsp water, a little green onion, ginger and garlic.

Steps:

1, prepare all kinds of materials. Side dishes of sharp peppers and onions can also be replaced with colored peppers.

2, marinate the meat: cut the tenderloin into sections the thickness and length of your index finger, add cooking wine, soy sauce and salt and marinate for 10 minutes.

3. Prepare the meat: While the meat is marinating, slice the bell peppers, carrots and onions, and mince the green onions, ginger and garlic.

4, seasoning bowl juice: in a small bowl pour soy sauce, vinegar, sugar, old soy sauce and water, then add cornstarch and stir well. The role of vinegar is to solve the fishy and greasy, taste, sugar and soy sauce for freshness, the old pumping color.

5, the onion, ginger and garlic also added to it, used to finally thicken the bowl juice is ready. First put it aside, when used to stir again, so as not to precipitate starch in the bottom of the bowl, affecting the thickening effect.

6, hanging paste: next in the marinated meat in the starch and egg, scratch well.

7, deep-frying: small pan with a moderate amount of soybean oil, boil to 70% hot (about 200 degrees), the meat section into the pan deep-fried. Use chopsticks to move the meat around during frying so that it doesn't stick together.

8: Fry the meat until the skin changes color, then remove the meat from the pan and use kitchen paper towels to remove the excess oil.

9, and then pour the meat back into the pot, repeat frying once, frying until the surface is crispy, fish out of the oil control. My children prefer to fry to this degree of texture, used for wine, you can fry the meat section a little more charred, will be more chewy.

10, frying pan in a small amount of oil, pour onions, bell peppers, carrots, stir-fry a few times over high heat until broken.

11, thickening: pour in the bowl of sauce, stir fry a few times, so that the sauce becomes sticky.

12: Pour the fried meat into the pan, stir-fry quickly over high heat to coat the sauce. You can turn the spoon over to prevent the sauce from softening the crispy skin.

13, out of the pot on the plate, served on the table can eat.